Mexican Cauliflower Rice

This amazing Mexican cauliflower rice is perfect for anyone who loves bold flavors without the extra carbs! Your whole family will be asking for seconds of this colorful, tasty side dish that comes together in just 25 minutes.

Recipe Details

Timing & Servings: Prep Time: 25 minutes, Total Time: 25 minutes, Serves: 4 people.

Nutrition Profile: Low-Carb, Nut-Free, Dairy-Free, Soy-Free, High-Fiber, Vegan, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 135 Calories, 11g Fat, 8g Carbs, 3g Protein.

Ingredients You’ll Need

Cauliflower florets: You’ll need 4 cups of small cauliflower florets, which is about one medium head. Fresh cauliflower works best, but frozen will do in a pinch – just thaw it first!

Avocado oil: 3 tablespoons of this heart-healthy oil gives the best flavor and won’t burn at high heat. You can swap it for olive oil if that’s what you have on hand.

Onion: Half a cup of chopped onion adds that perfect savory base. Any yellow or white onion works great here!

Jalapeño pepper: One medium jalapeño, finely chopped, brings just the right amount of heat. Remove the seeds if you want it milder.

Crushed tomatoes: A quarter cup of no-salt-added crushed tomatoes or tomato sauce gives that classic Mexican rice color and taste.

Ground cumin: Half a teaspoon of this warm spice is what makes everything taste authentically Mexican.

Salt: Half a teaspoon brings out all those wonderful flavors.

Fresh cilantro: Chopped cilantro for garnish adds that fresh, bright finish.

Lime wedges: These are perfect for serving – that squeeze of lime juice makes everything pop!

How to Make Mexican Cauliflower Rice

Step 1: Pulse your cauliflower florets in a food processor until they look like rice-sized pieces. Don’t over-process or you’ll get cauliflower mush!

Step 2: Heat the avocado oil in a large skillet over medium-high heat. You want it nice and hot but not smoking.

Step 3: Add the chopped onion and jalapeño to the hot oil. Cook them, stirring often, until they’re soft and starting to turn golden brown – this takes about 2 to 5 minutes.

Step 4: Toss in the riced cauliflower, crushed tomatoes, cumin, and salt. Keep stirring and cooking until the cauliflower feels tender when you poke it with a fork – about 4 to 5 minutes more.

Step 5: Sprinkle with fresh cilantro and serve with those lime wedges on the side. Everyone can squeeze their own lime juice on top!

Easy and Quick Mexican Cauliflower Rice Version

Want to make this even faster? You can buy pre-riced cauliflower from the store! Just grab a 16-ounce bag of cauliflower rice and skip the food processor step completely. This cuts your prep time down to just 10 minutes, and you’ll have dinner on the table in no time!

Serving Ideas

This Mexican cauliflower rice is perfect for taco night as a healthy side dish. It goes amazingly well with grilled chicken, beef tacos, or black bean quesadillas. You can even eat it as a light lunch all by itself!

Storage

Store any leftovers in the fridge for up to 4 days in a covered container. To reheat, just warm it up in the microwave for 1-2 minutes or toss it back in a skillet over medium heat until heated through.

Substitutions

No avocado oil? Olive oil works great too! If you can’t handle spicy food, just leave out the jalapeño or use a sweet bell pepper instead. You can swap the fresh cilantro for parsley if cilantro isn’t your thing.

Pro Tips

• Don’t overcook: Keep the cauliflower a little firm so it doesn’t get mushy and weird.
• Dry it out: If your cauliflower seems watery, let it cook an extra minute or two to evaporate the moisture.
• Make it your own: Add some corn, diced bell peppers, or black beans to make it heartier!
• Spice level: Taste as you go and add more jalapeño if you like it spicier.

FAQs

Can I make this ahead of time?

You bet! This cauliflower rice actually tastes even better the next day after all the flavors have had time to meld together. Just reheat it when you’re ready to serve.

Is this recipe really as good as regular Mexican rice?

Sure is! The cumin, tomatoes, and jalapeño give it all that classic Mexican rice flavor you love. Most people can’t even tell the difference, especially when it’s served alongside your favorite Mexican dishes.

Can I freeze this recipe?

While you can freeze it for up to 3 months, cauliflower can get a bit soft after freezing. It’s best enjoyed fresh or from the fridge within a few days.

Final Thoughts

I hope you love this healthy twist on Mexican rice as much as my family does! Let me know how it turns out for you and if you tried any fun variations. Happy cooking, friend!